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Muhammad I. Khan, Joong-Seok Min, Sang-Ok Lee, Dong Gyun Yim, Kuk-Hwan Seol, Mooha Lee, Cheorun Jo | Cooking,
storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products | Lipids in Health and Disease | BioMed Central | Vol. 14 (2015) | 1-9 |